Apricot jam

A few years, I stumbled across the book "Preserving the Taste" (now out of print), and fell into the deep hole of jam making. It had wonderful recipes that used natural pectin (lemon juice) and much less sugar than standard recipes so the pure taste of the fruit came through. We had rows of mango, apricot, strawberry, nectarine, and plum jam stacked in a downstairs closet. They are so good on toast, waffles, and pancakes!

But our unanimous family favorite is apricots and I almost missed the season with all my sewing projects.
I know the lids do not match, but they were too sweet to wait for next year's strawberry season!